Ukha

Method

Clean and gut the fish, reserving the head and backbone for stock. Cut the fish into steaks, then place the head, bones and trimmings into cold salted water and bring to a boil, skimming the foam frequently for 10 minutes. Add halved onion, carrot and bay leaves, then simmer gently for 30 minutes to create a clean, clear broth. Strain the stock through muslin, discarding solids. Return the strained broth to the pot, add diced potatoes and julienned carrots, then simmer for 12 minutes until nearly tender. Place the fish steaks into the simmering broth with peppercorns and simmer for a further 8-10 minutes until the fish is just cooked through. Season carefully with salt, finish with fresh dill and parsley, and serve immediately in warmed bowls.